To me, meh stuffing is about as common as hearing the Duggars are having another child. I don’t like it when my bread crumb situations are too soggy, or if the stuffing is too salty, or if there isn’t enough different textures. Souping everything in gravy doesn’t save everything all the time. So this is why I’m a little excited about this recipe. Sausage is always awesome, I don’t think you can ever have too much meat. The awesome thing about this recipe is the crunch the hazelnuts give it. Its also just really pretty. This is legit stuffing. Legit enough for Thanksgiving. Boom.
♥ Teri

Directions:
1. Preheat oven to 375°F.
2. Pour broth into a small saucepan and simmer over low heat. Cover and set aside.
3. Pour oil in a sauté pan and place over medium high heat.
4. Add sausage to pan and brown for 4 to 5 minutes.
5. Remove sausage from pan and place in a large mixing bowl. Set aside.
6. Drain fat from pan. Add 2 tablespoons butter to the pan and sauté onions and carrots for 3 minutes.
7. Add sage, chives and thyme and sauté for another 3 minutes. Season with salt and pepper.
8. Pour onion mixture over browned sausage and gently toss together.
9. Add baguette cubes, dried cranberries and hazelnuts to the bowl and fold together.
10. Pour hot broth over bread mixture and stir together until fully incorporated and well combined.
11. Generously grease a baking dish with 2 tablespoons of butter and fill with the stuffing mixture.
12. Cover with foil and place in the oven for 30 minutes.
13. Remove from oven and uncover. Dot the top with the remaining 2 tablespoons of butter and place back in the oven for 15 minutes, uncovered.
14. Allow to cool for 5 minutes before serving.

I’m really excited that I happened to be reading this while listening to MC Hammer, because it makes me want to eat it that much more while shuffling around in my parachute pants. I’m going to wear parachute pants on Thanksgiving so that I can eat as much of this amazingly delicious food as possible.

I’m making this on Sunday for our early thanksgiving with my inlaws and our family friends! We all decided to try new recipes so it wouldn’t be the same as what we get on thanksgiving day. This fit the bill perfectly and I can’t wait to try it! One question, do you think this would be good with mild Italian sausage instead of sweet? Do you remove or buy it without the casing or leave that part in there? Thanks so much, I love your blogs and beautiful photos!

This was a HUGE hit at Thanksgiving dinner last night! We have tons of leftovers as we cooked for an army and only had 5 people. This morning’s breakfast I fried the stuffing in gravy to heat it up and we added sunny side up eggs on top for some yolky goodness. Divine! Thanks for the recipe, it might be a new tradition!